Mini Chocolate Cakes
Rich, moist, and irresistibly chocolatey—these Mini Chocolate Cakes are perfectly portioned for indulgence. Topped with silky ganache, they’re simple to make yet elegant enough for any occasion.
Ingredients
- Dark Chocolate: 6 oz (170g), chopped
- Unsalted Butter: 1/2 cup (115g), softened
- Granulated Sugar: 1/2 cup (100g)
- Brown Sugar: 2 tablespoons
- Eggs: 2 large
- All-Purpose Flour: 1/2 cup (60g)
- Cocoa Powder: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
- Baking Powder: 1/2 teaspoon
For the Ganache (optional):
- Dark Chocolate: 3 oz (85g)
- Heavy Cream: 1/4 cup (60ml)
- Maple Syrup or Honey: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour 6 ramekins or muffin cups.
- Combine Ingredients: Melt chocolate and butter together until smooth. Let cool slightly.
- Prepare Your Cooking Vessel: In another bowl, whisk eggs, sugars, vanilla, and salt until light and frothy.
- Assemble the Dish: Stir in melted chocolate mixture, then fold in flour, cocoa, and baking powder until just combined.
- Cook to Perfection: Divide batter evenly among ramekins and bake for 12–15 minutes, until edges are set but centers are soft.
- Finishing Touches: Let cool 5 minutes before removing. For ganache, warm cream and pour over chocolate; stir until glossy, then drizzle over cakes.
- Serve and Enjoy: Dust with cocoa or top with berries for an elegant finish.
Notes
- Use high-quality chocolate for the richest flavor.
- Do not overbake—keep centers slightly soft for a molten texture.
- Cool slightly before unmolding to prevent breaking.
- For a vegan version, use coconut oil and flax eggs.
Find it online: https://tastyze.com/mini-chocolate-cakes/